The Chef’s Table

Created by the Chefs of Maggiano’s Little Italy

June 9, 2016

Food For Thought

Have you ever wondered how bruschetta, demi glace, or fritté are really pronounced? Did you ask who or what the “D” is in Our Famous Rigatoni “D®?” Well, we asked the questions for you and we have answers. Welcome to everything you wanted to know about Maggiano’s food but were too shy to ask.   

Q:  What’s the difference between gelato and ice cream?
A: Gelato, also known as ice cream’s Italian cousin, is churned at a slower rate with less air incorporated. This gives gelato its denser, smoother, creamier texture.

Q: How do you say bruschetta?
A: It is pronounced, brew-sket-uh. It’s up to you how much you want to emphasize that t.

Q: Isn’t aioli just another name for mayonnaise?
A: Pretty much, but they are made differently. Aioli actually means oil and garlic. The main difference is that aioli always has garlic and usually olive oil. It is so good on fish, meats, and veggies that we pair it with our Crispy Zucchini Fritté and Calamari Fritté.

Q: What are the best cuts of beef?
A: In Chef Josh’s opinion, he’s all about the filet, ribeye, prime rib, and Denver cut.

Q: What are the ingredients that go into Maggiano’s meatballs
A: Beef, butter, garlic, Italian breadcrumbs, Italian cheeses, eggs, parsley, salt and pepper.

Q: What kinds of tomatoes are used in Maggiano’s sauces?
A: Plum tomatoes. They’re an Italian variety and are great for cooking.

Q: Is it proper etiquette to use a spoon with spaghetti?
A: There are several opinions about this, but if you'd like to do as the Italians do, spoons and pasta only go together if the pasta is in a soup or broth. You can use the side of your plate to twirl spaghetti onto your fork.

Q: What makes something gluten free?
A: Foods that do not contain proteins found in wheat, rye, barley and triticale are considered gluten free. You can always let your server know if you have any dietary restrictions, and our Chef’s will create a dish just for you.

What foodie questions do you have? Keep the questions coming and we’ll keep adding to the list! Join our E-club, follow us on FacebookInstagramTwitter and Pinterest, and watch us on YouTube for more chef tips, recipes and ideas.

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